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Peel 2 large onions and slice into ½-inch thick rings.
Gently separate the layers into individual rings.
In a shallow bowl, whisk together 1 cup of flour, cornstarch, smoked paprika, garlic powder, salt, chicken seasoning, onion powder, cayenne pepper (if using) club soda, and pepper. Mix until well combined.
In another shallow bowl add bread crumbs, parsley, and salt to taste.
In another bowl, whisk together ½ cup of flour, salt and pepper.
In a large pot add neutral oil. Heat to 350°F (175°C).
Dip each onion ring first into flour mixture (shake off excess).
Then dip into the batter, letting excess drip off.
Then dredge lightly in panko after the batter.
Add onion rings into the hot oil in small batches.
Fry for 2–3 minutes or until golden brown and crisp.
Use a slotted spoon to remove rings and place them on a paper towel–lined tray or wire rack to drain excess oil.
Sprinkle with a little salt while hot.
Serve immediately with dipping sauce.